Spicy Coconut Chicken and Shrimp Soup Recipe – Easy and Nourishing Recipe

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Indulge in the comforting warmth of Coconut Chicken and Shrimp Soup, a creamy delight that marries the succulence of chicken and shrimp with the rich, tropical essence of coconut milk. Infused with lemongrass, ginger, and a hint of chili, this soup offers a harmonious blend of flavors that promises to soothe the soul and tantalize the palate. Perfect for any season, it’s a culinary journey that brings a touch of exotic sophistication to your table.

Craving a burst of flavors? Meet Spicy Coconut Chicken and Shrimp Soup. This mouthwatering dish takes you on a culinary journey. Fresh chicken and succulent shrimp mingle in a rich coconut broth. Each spoonful packs a punch with red chilies and aromatic herbs. 

Coconut Chicken and Shrimp Soup

Vibrant veggies add a splash of color and crunch. Lime zest and juice lend a tart twist. Your kitchen will be filled with the exotic aromas of Thailand and Indonesia. This soup becomes an instant classic, simple to make yet complex in taste. 

It’s perfect for warming up winter nights or elevating summer soirees. This one-pot wonder entices food lovers and impresses guests every time. Discover how to create this culinary masterpiece below.

What Is Spicy Coconut Chicken And Shrimp Soup Recipe?

Spicy Coconut Chicken and Shrimp Soup is an exotic blend of flavors and textures, uniting the richness of coconut milk with the zest of lime and spices. The soup features tender chunks of chicken and plump shrimp swimming in a velvety broth. 

Red chilies offer a kick, while aromatic herbs like cilantro and basil bring depth. A medley of vegetables contributes freshness and crunch. This soup is ideal for any season and combines simple preparation with complex flavors, making it a must-try for culinary enthusiasts.

Coconut Chicken and Shrimp Soup

Can You Vary Spicy Coconut Chicken And Shrimp Soup Recipe With Other Ingredients?

  • Keto Omit the green cabbage and use more mushrooms to reduce carbs. Opt for full-fat coconut milk to increase fat content.
  • Paleo Ensure your homemade chicken broth and pesto sauce are paleo-compliant by avoiding legumes and grains.
  • Gluten-Free Use gluten-free tamari sauce instead of traditional soy-based sauces.
  • Whole30 Use compliant chicken broth and replace the pesto with a simple blend of basil, garlic, and olive oil. Skip any sugar-based sauces.
  • Vegetarian Replace chicken and shrimp with tofu or tempeh, and use a vegetable broth.
  • Vegan Like the vegetarian version, ensure the pesto sauce is free from parmesan cheese.
Ingredient tips

Recipe Directions 

  1. Toss cabbage with lemon juice. Set aside.
  2. Heat broth in a large saucepan.
  3. In another pan, melt coconut oil—Sauté mushrooms and garlic.
  4. Add jalapeños and ginger. Transfer to the broth.
  5. Add pesto and shrimp. Simmer.
  6. Stir in chicken, cabbage, coconut milk, and cilantro. Heat through.
  7. Season with tamari, fish sauce, salt, and pepper.
  8. Serve hot.
Recipe direction

Variations, Add-Ons, And Toppings


  • Veggie Swap: Replace cabbage with bok choy or spinach for a different green element.
  • Protein Twist: Use scallops or squid instead of shrimp for a seafood variety.


  • Tofu Cubes: Add tofu for more protein, making sure to pan-fry it first for texture.
  • Rice Noodles: Include cooked rice noodles directly into the soup for a more filling meal.


  • Fresh Basil: A sprinkle of fresh basil can add a new layer of aroma.
  • Lime Wedges: Serve with lime wedges for an extra citrus punch.
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Can I Make Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

  • Sauté the mushrooms, garlic, jalapeños, and ginger in a pan as directed, then transfer them to the slow cooker.
  • Add chicken broth, chicken, and shrimp. 
  • Set the cooker low for 6-8 hours or high for 3-4 hours.
  • About 30 minutes before serving, add the coconut milk, pesto, cabbage, and cilantro.

Instant Pot

  • Use the ‘Sauté’ function to cook the mushrooms, garlic, jalapeños, and ginger.
  • Add the broth, chicken, and shrimp. 
  • Seal and set on ‘Soup’ mode for about 10 minutes.
  • Release pressure, then add coconut milk, pesto, cabbage, and cilantro. 
  • Use the ‘Sauté’ function to heat through.
Coconut Chicken and Shrimp Soup

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

  • Convenience: It’s quick and readily available, saving you prep time.
  • Consistency: Commercial broths usually have a uniform flavor.
  • Note: Opt for better-quality low-sodium, organic, or free-range options. Always check the ingredient list to avoid preservatives or additives.

Homemade Broth

  • Flavor: You control the ingredients, allowing for a richer, more nuanced taste.
  • Nutrition: Homemade broth can be healthier with no artificial additives.
  • Versatility: You can tailor the broth to your specific taste preferences.
Coconut Chicken and Shrimp Soup

How To Serve ?

  • Temperature: Serve the soup piping hot. A lukewarm soup loses its comforting essence.
  • Bowl Selection: Use wide, shallow bowls to evenly distribute heat and make it easier to enjoy all the ingredients in each spoonful.
  • Fresh Garnish: Top with freshly chopped cilantro, a wedge of lime, or a sprinkle of crushed red pepper flakes for added flavor and visual appeal.
  • Accompaniments: Offer crusty bread or a bowl of jasmine rice for those who desire a more filling meal.
  • Sequential Serving: Don’t let the soup sit too long after cooking. Serve immediately to preserve the textures and flavors at their peak.
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Perfect Side Dishes

  • Jasmine Rice: Its floral notes pair well with the coconut and shrimp.
  • Steamed Veggies: Simple steamed asparagus or broccoli can offset the soup’s richness.
  • Spring Rolls: A lighter, vegetable-based roll can be a refreshing contrast.
  • Cucumber Salad: Chilled and mint salads can cool the palate between spicy sips.
  • Flatbreads: Garlic or herb-infused flatbreads can sop up any remaining broth, adding a comforting carb element.
Coconut Chicken and Shrimp Soup

Storage And Make Ahead

  • Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3-4 days.
  • Freezing: This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months.
  • Thawing: When ready to eat, thaw the soup overnight in the refrigerator.
  • Reheating: Reheat gently on the stovetop over low heat to prevent the coconut milk from curdling.
  • Make Ahead: Prepare the soup ahead of time and reheat when ready to serve for quick and easy meals.
Coconut Chicken and Shrimp Soup

What Can We Do With Leftovers? 

  • Rice Bowl: Combine with jasmine or brown rice for a hearty bowl meal.
  • Stir-Fry: Strain out the solids and use them as a base for a quick stir-fry.
  • Tacos: Shred the chicken and mix with shrimp for a unique taco filling.
  • Pasta Sauce: Reduce the broth to create a flavorful sauce for noodles.
  • Omelet Filling: Use the shrimp and chicken as a protein-packed omelet stuffing.


  • Balance Spices: Adjust the level of spiciness according to your taste preferences by controlling the amount of chili used.
  • Fresh Ingredients: Use fresh shrimp and chicken for optimal flavor and texture.
  • Coconut Milk: Use full-fat coconut milk for a creamier texture and richer flavor.
  • Simmering Time: Simmer the soup gently to allow the flavors to meld together without overcooking the shrimp.
  • Garnishes: Finish the soup with fresh cilantro, lime wedges, and sliced chili for added freshness and presentation.
Spicy Coconut Chicken and Shrimp Soup Recipe - Easy and Nourishing Recipe

Spicy Coconut Chicken and Shrimp Soup Recipe – Easy and Nourishing Recipe

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Indulge in the symphony of Spicy Coconut Chicken and Shrimp Soup flavors. A delectable blend of aromatic spices, tender chicken, succulent shrimp, and rich coconut milk, this soup is a culinary voyage that comforts as it excites.


  • 2 Cups 2 Green Cabbage  (Very Thinly Sliced)

  • 1 1 Lemon Or Lime Juice

  • 2 Quarts 2 Homemade Chicken Broth

  • 1/4 Cup 1/4 Coconut Oil

  • 1 Pound 1 Cremini Mushrooms (Sliced)

  • 1 Clove 1 Garlic (Finely Minced)

  • 3 – 4 3 – 4 Fresh Jalapeño Chiles (Seeded And Chopped)

  • 1/3 Cup 1/3 Grated Fresh Ginger

  • 1/2 Cup 1/2 Pesto Sauce

  • 2 Cup 2 Frozen Peeled Small Shrimp

  • 2 Cup 2 Cooked Diced Chicken

  • 13.5 Ounce 13.5 Coconut Milk

  • 1 Bunch 1 Leaves From Fresh Cilantro (Chopped)

  • Tamari Sauce (To Taste)

  • Fish Sauce (To Taste)

  • Sea Salt and Freshly Ground Black Pepper (To Taste)

Step-By-Step Directions

  • Preparation Steps
    Prep Cabbage: In a large bowl, toss the thinly sliced green cabbage with the lemon or lime juice. Set this aside to marinate and soften slightly while you prepare the other ingredients.
  • Cooking
    Broth Simmering: Bring the chicken broth to a simmer over medium-high heat in a large saucepan.
    Sauté Veggies: Concurrently, in a large sauté pan, melt the coconut oil over medium heat. Add the sliced cremini mushrooms and finely minced garlic. Sauté these, stirring frequently, until they soften, which should take about 10 minutes.
    Spice Infusion: Add the seeded and chopped fresh jalapeños and grated ginger to the mushroom and garlic mix. Cook for an additional 1 minute.
  • Blending
    Combine Ingredients: Carefully transfer the contents from the sauté pan into the simmering broth. Stir in the pesto sauce and frozen peeled small shrimp.
  • Final Touches
    Back to Simmer: Return the broth mixture to a simmer. Now stir in the prepped cooked diced chicken, marinated cabbage, canned coconut milk, and freshly chopped cilantro leaves. Allow the soup to heat through, ensuring all ingredients are well-cooked and flavors melded.
  • Seasoning
    Taste and Adjust: Season the soup with tamari sauce, fish sauce, sea salt, and freshly ground black pepper. Adjust according to your personal preference.
  • Serving
    Serve Hot: Ladle the hot, flavorful soup into individual bowls. Serve immediately for the best experience.
  • Additional Options
    If you desire, you can garnish with additional cilantro or a lime wedge for added zing.
    For those who like it extra spicy, offer red chili flakes on the side.
  • Large Saucepan
  • Sauté Pan
  • Chef’s Knife
  • Cutting Board
  • Zester or Grater
  • Measuring Cups and Spoons
  • Strainer
  • Ladle
  • Airtight Containers
  • Citrus Juicer


  • Spiciness: Adjust the heat by adding or reducing the number of jalapeños.
  • Seafood: Opt for sustainably sourced shrimp for environmental responsibility.
  • Chicken Broth: A homemade broth amplifies flavors, but store-bought works in a pinch.
  • Ginger: Freshly grated ginger offers a brighter taste than the powdered variant.
  • Coconut Milk: Opt for full-fat for a richer flavor or light coconut milk for fewer calories.
  • Cilantro: If you’re not a fan, parsley makes a good substitute.

Nutrition Table 

Nutrition Table 

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You've entered a realm where each bowl isn't just a meal; it's an expedition to the core of comfort, well-being, and the sheer delight of feeding both body and soul. My name is Julia, and I'm here to navigate you through the flavorful worlds of Soup Chick. Together, we'll uncover the artistry behind each recipe, share stories that warm the heart, and celebrate the simple pleasures of making and enjoying soup.

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